This is a delicious, light and fluffy cake, with a brilliant citrus flavour - a must for afternoon tea.
1 Angel Cake Tin
4 eggs separated
180g cake flour
55g corn flour
125mls orange juice (freshly squeezed)
5mls grated orange rind
300g icing sugar
pinch of salt
1 egg yolk
5ml grated orange rind
30ml freshly squeezed oragne juice
- Cream the butter and sugar until light and fluffy. Beat the egg yolks well and add to the butter mixture. Sift together the flours and salt and fold into the mixture, alternatively with the orange juice. Add the grated orange rind and fold in the stiffly beaten egg whites. Bake in the greased Angel tin at 190 degrees for 40 minutes. Cool on a wire rack. Ice with orange Icing
- Orange Icing Beat the butter, 300g of icing sugar and salt together, add the egg yolk and then the rest of the ingredients. Beat well until the mixture is light and creamy. When the cake has thoroughly cooked, ice the cake on top.
- Total time: 40 mins
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